Today’s recipe is a simple little dish that my my husband and I both love. You’ll note that I didn’t say my kids love it, because…well they’re kids, and I guess they just don’t yet appreciate brussel sprouts and horseradish I, on the other hand, love brussel sprouts and I’m always trying to put them into new dishes. I enjoy them raw, such as in this salad that I still make often. But I also love to roast them to add a little complexity to their flavor. Roasted Brussel sprouts alone can be a meal or a hearty side, but adding leftover braised beef and crimini mushrooms takes them from “boring vegetable” status in my husbands eyes to “that was an amazing meal”. Topping the entire dish with a delicious horseradish cream sauce made it perfect.
As a kid, my grandpa used to grow horseradish in his massive garden. He’d process it into a creamy version and my parents and grandparents would slather it on the homemade sausage. Like my kids, at the time I didn’t appreciate the horseradish… or the sausage, for that matter. The horseradish was strong– it had “bite” to it, as my grandpa would always say. I’m sure you’ve all made a beef roast and wanted to create something new with the leftovers. Well, this is a nice quick option. No leftover beef on hand? No problem– it will still be amazing without it. This meal only takes about 15-20 minutes to make and it’s so satisfying. Top it with a drizzle of the horseradish cream sauce and a few chopped hazelnuts (trust me on this) for crunch. It’s a perfect weeknight dinner and you can feel good about the fact that you’re eating healthy, whole foods. Enjoy!
The Recipe: Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce
brussel sprouts, halved (or quartered if very large)
crimini mushrooms, halved
leftover braised beef, preferably grass-fed
hazelnuts, coarsely chopped
kosher salt and cracked pepper
For the Horseradish Cream Sauce:
1/4 cup sour cream
2 tablespoons creamy, prepared horseradish
2 tablespoons whole milk (any kind will work)
1 tablespoon apple cider vinegar ( I use Bragg’s organic raw)
1 tablespoon finely minced shallot or red onion
1 tablespoon finely minced fresh chives
1 garlic clove, finely minced
kosher salt and cracked pepper
You’ll notice that I didn’t give amounts for the main ingredients. Amounts aren’t really needed in this recipe, make as much or as little as you want. One pound of brussel sprouts will generally feed about four people. Add as much mushrooms and beef as you like.
To make the Horseradish Cream Sauce: add all of the ingredients to a medium-sized bowl and mix with a spoon. Taste and properly season with salt and pepper. Set aside.
Preheat the oven to 400°F. On a large rimmed baking sheet, toss the halved brussel sprouts with 1-2 tablespoons of olive oil and a sprinkle of salt and pepper. Roast for about 10-15 minutes, flipping once. You want a nice golden brown color to appear on the brussels. When they are nearly done and have nice color, add the mushrooms and beef to the pan and roast for a few more minutes until they are heated through and the mushrooms begin to shrink in size. Remove from pan. Place onto a serving dish and top with the horseradish cream sauce immediately (so it can warm slightly) and hazelnuts. Enjoy!
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